Oyster stuffing for turkey
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| 1 | Bay leaf | |
| ¼ | cup | Butter or margarine |
| 6 | cups | Dry bread crumbs |
| 1 | tablespoon | Chopped parsley |
| 3 | cups | Chopped oysters |
| Milk | ||
| 1 | teaspoon | Poultry seasoning |
| Salt and pepper; to taste | ||
| 2 | Eggs; beaten | |
Directions
Cook celery, onion and bay leaf in butter until tender, but not brown.
Remove bay leaf. Add crumbs and parsley to butter mixture. Mix throughly.
Drain oysters; reserve liquid. Add milk to oyster liquid to make 1¾ cups. Add oysters, seasonings and eggs to crumb mixture; add enough liquid mixture to moisten.
YIELD: Stuffing for 10 to 12-pound turkey.
Sister Mary Calasanctius, O.S.F. Little Falls, Minn.
Recipe by: Favorite Recipes of America 1968 Posted to recipelu-digest Volume 01 Number 293 by ctlindab@... on Nov 23, 1997